In a large bowl, use electric mixer at medium speed to beat eggs until frothy. Beat in oil and sugar at medium speed until well blended; scrape sides of bowl. Add crushed pineapple with juice, flours, baking powder, baking soda, spices, and vanilla and beat at low speed until well blended.

Use a rubber spatula to stir in carrots and nuts and raisins, if using. Spread batter into prepared pan and bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely, about 1 hour, on wire rack. Run a knife around sides of cake to loosen from pan.

Invert onto rack and place right side up on serving plate. Dust with confectioners' sugar or frost with Light Cream Cheese Frosting, and sprinkle with chopped nuts, if desired.

Makes 16 servings.

*Note: Do not use any other type of oil than that specified in the recipe.

Note: PASTEURIZED DREID EGG WHITES Pasteurized dried egg whites are necessary when the recipe requiring eggs/egg whites is NOT COOKED or NOT BAKED, as in many puddings, unbaked cheesecakes and meringue recipes. If using the product Just Whites, use these substitution guidelines: For 1 egg white, use 2 tsp. of Just Whites and 2 tbsp. warm water.

In small bowl, using electric mixer at high speed, beat dried egg white powder and water until soft peaks form; gradually add sugar mixture in a thin stream. Continue beating at high speed until mixture is thick and glossy, about 4 minutes; scrape bowl occasionally.

In medium bowl, using same beaters at high speed, beat cream cheese, orange peel and vanilla until light and fluffy, about 5 minutes; scrape bowl occasionally.

Add 1/3 of egg white mixture to cream cheese mixture, beating at low speed, just until blended. Using a rubber spatula, gently fold in remaining egg white mixture until it is completely blended into cream cheese mixture. Frost cake and store covered in refrigerator.